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Ina Garten's Potato Salad

Ina Garten-style potato salad with French-style herbs and a light vinaigrette-mayo dressing. Golden Yukon gold potatoes are boiled, quartered, and tossed while warm for a creamy, herb-flecked finish.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Small Yukon gold potatoes
  • 3 lb small Yukon gold potatoes Small potatoes help them cook evenly.
Dressing
  • 0.5 cup mayonnaise Use regular mayonnaise for classic creaminess.
  • 0.25 cup white wine vinegar Adds tang and keeps the dressing lighter.
  • 2 tbsp Dijon mustard For mild bite and emulsification.
  • 2 tbsp olive oil Helps loosen and silk the dressing.
  • 1 tsp kosher salt Season to taste for balanced flavor.
  • 0.5 tsp black pepper Adds gentle heat.
Vegetables and herbs
  • 0.5 cup celery, small dice Adds crunch and freshness.
  • 0.5 cup red onion, small dice For color and a crisp bite.
  • 0.25 cup fresh dill, chopped Brings a bright herbal note.
  • 0.25 cup fresh parsley, chopped Adds color and a clean finish.

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil and prep the potatoes
  1. Bring a pot of water to a boil and cook the small Yukon gold potatoes whole until tender, about 20 minutes.
  2. Drain the small Yukon gold potatoes and let them cool slightly, then cut into quarters.
Make the herb dressing
  1. Whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth.
Assemble and chill
  1. Combine warm small Yukon gold potatoes, celery, small dice, and red onion, small dice in a large bowl.
  2. Pour the dressing over the potatoes and toss gently to coat evenly.
  3. Add fresh dill, chopped and fresh parsley, chopped, then toss again to distribute the herbs.
  4. Refrigerate the potato salad for at least 2 hours before serving, until chilled and flavors meld.

Notes

For the best texture, keep the potatoes warm when you toss them with dressing so they absorb flavor without breaking down. Store covered in the refrigerator for up to 3 days; it does not freeze well. For a lighter option, use light mayonnaise (or part mayonnaise/part Greek yogurt) to reduce calories while keeping the dressing creamy.